Buffalo Artichoke Wings

As I do everyyear when the super bowl and oscars are approaching, I’ve been thinking about the most important part of either of these events: the food. Yes the outcomes are “important”, but regardless of who you want to win…grazing around a table for hours is something everyone can get behind!

In my opinion, you can’t have a party without buffalo SOMETHING. Sometimes it’s a dip or a pizza, but after stumbling upon this recipe for buffalo artichoke “wings”, I just HAD to give them a try! Not only are they super easy to make, but like pretty much anything fried, they are ridiculously tasty.

With about 10 ingredients in a little over half an hour, you’ll be enjoying a spicy, crunchy, delicious buffalo ‘wing’.

I hope you make them and love them as much as we did!

Preheat the oven to 250 degrees.

Place a wire rack on top of a baking sheet and set aside.

In a bowl, whisk together the flour, garlic powder, and chili powder.

Whisk in the beer until smooth. Add in water, as needed, to thin the batter so it’s reminiscent of a thin crepe/pancake batter.

Pour the panko onto a large plate.

Pour 2 inches of oil into a large saucepan and heat to 375°F over medium-high heat.

Drain the artichoke hearts and pat them dry with paper towels.

Dredge each artichoke in the batter and then roll them through the panko, pressing it to coat it with a thick layer.

In batches of 4-5, carefully place the battered artichokes into the hot oil.

Fry until golden brown, turning over once or twice, for about 2 minutes.

Transfer to the prepared wire rack, sprinkle with salt and place into the oven.

Continue frying until done.

Place the wings into a large bowl and cover with wing sauce . Toss them well until covered.

what i'm making

about me

I grew up in Rochester, NY and am making Salem, MA my home.
I'm a home cook, yoga novice, and lover of all things dog (especially mine, Baxter). I work as a digital strategy consultant at IBM iX. I'm based out of Cambridge, MA, but travel all over for work. One of the best perks of my jobs is scoping out the food scene in tons of cities around the world!
I think all the best foods have elements of crunch, salt and sweetness, and I always save the best bite for last.